Gluten-Free Ancient Whole Grain Buckwheat Snacks

Talwinder S Kahlon, Roberto J Avena-Bustillos and Mei-Chen M Chiu
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Mei-Chen M Chiu: Western Regional Research Center, USA

Nutrition & Food Science International Journal, 2018, vol. 6, issue 2, 58-62

Abstract: The Buckwheat, Buckwheat-Turmeric, Buckwheat-Cayenne Pepper and Buckwheat-Ginger snacks were evaluated. Turmeric, cayenne-pepper and ginger have been reported to have health promoting potential as wound healing, increasing blood flow and preventing joint pain. All the snacks contained 88-92% buckwheat. Snack dough was prepared using 120mL water with 100g dry ingredients. About 20g of snack dough was placed on the center of preheated KrumKake Express baker and cooked for 2.5 minutes. Seventy one in-house volunteers judged Buckwheat-Ginger snacks significantly higher in Odor/Aroma than Buckwheat-Cayenne Pepper snacks. Color/Appearance, Taste/Flavor, Texture/Mouth-feel and Acceptance were judged to be similar in four kinds of Buckwheat ancient whole grain gluten-free snacks tested. Water activity of all the snacks tested ranged from 0.21-0.32 suggesting that these snacks were crispy and would have good anti-microbial stability

Keywords: juniper publishers; nutrition journal; nutrition journal articles; nutrition journal impact factor; nutrition impact factor; nutrition journal articles; nutrition research journal; nutrition research articles; Food Science International Journal; Nutrition & Food Science; juniper publishers; juniper publishers journals (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:adp:jnfsij:v:6:y:2018:i:2:p:58-62

DOI: 10.19081/NFSIJ.2018.06.555687

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